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recipe: potato-corn chowder (v+gf)

You can stand your spoon up in the center of this chowder, which is what I love about it. The final ears of sweet corn are upon us this summer. In fact, the days of 10 ears for two bucks are long gone at our local grocer. But, I got a handful of organic white corn cobs in our veggie share a few weeks ago and turned them into this rich, creamy, sweet stuff. I like to top this with extra cracked black pepper, diced scallions, and a little drizzle of red pepper oil.

¼ t salt (varies depending on the sodium content in your veggie stock, you may want to omit this and add at the end if your chowder needs it)

black pepper, to taste

Instructions

In a large, heavy-bottomed stock pot over medium-high heat, cook the onion in the oil until starting to brown (about 10 minutes, stirring a lot).

While the onion cooks, boil the potato pieces in a separate pot for 10 minutes, or until fork-tender (but not mushy!) If you over-cook the potatoes here the chowder will turn out gummy. Drain, rinse with cold water and set aside.

Add the garlic to the onions and cook 2 minutes more, stirring constantly.

Add the can of green chilis and combine everything.

Pour in the veggie stock, add the cooked potatoes, add the corn, and bring to a simmer.

Cover, reduce the heat to low, and cook for 20 minutes.

While the chowder is simmer making your cashew cream.

Add cashew cream and use an immersion blender to partially blend the chowder to your desired consistency.

Notes

My immersion blender is broken, so I took 75% of the soup and blended it until creamy in my VitaMix and then added it back to the soup pot and combined everything. To me, that was the perfect mix of chunky and smooth for this sweet chowder.